Ingredients
SERVES 4
– 350 g farro
– 60 g porcini mushrooms chopped
– 1 onion finely chopped
– 120 g Fontina cheese diced
– vegetable broth as needed
– EVO to taste
– salt to taste
Directions
In a pan heat a drizzle of EVO and sauté the onion. After a couple of minutes, also add the mushrooms and the farro to the pan. Let the farro toast for 2-3 minutes and then start gradually pouring the vegetable broth, a ladle at a time until the farro will be fully cooked. Add a pinch of salt and remove the pan from the flame. At this point, incorporate the Fontina into the mixture, stirring until the cheese is completely melted. Cover a round spring-form with wax paper and pour the mixture inside. Let it cool for 15-20 minutes in the refrigerator and turn the quiche over just before serving it.
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